1,529 easy and fully explained recipes, with +66K photos and 78 videos

Crème de foie gras

Name: Crème de foie gras
Prep time: 33 min
Cook time: 1 h
Total time: 1 h 33 min
Yield: 4 people
Cuisine: French
Ingredients: 125 g raw foie gras; 250 ml liquid cream; 2 egg yolks; 10 ml Brandy (Cognac or Armagnac); 10 ml Port; 1.5 g salt; 0.5 g pepper; 1 pinch "Quatre-épices" spice blend; 130 g potatoes; 70 ml liquid cream; 70 ml milk; 20 g butter; 3 slices smoked ham; salt; pepper

This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.

157 K 4.1/5 (20 reviews)

1 hour 35 min. difficulté

Average

7.75 €

4 people

15 Ingredients

Last modified on: December 17^th 2023

For 4 people, you will need:

1 125 g raw foie gras
2 250 ml liquid cream
3 2 egg yolks
4 10 ml Brandy (Cognac or Armagnac)
5 10 ml Port
6 1.5 g salt
7 0.5 g pepper
8 1 pinch "Quatre-épices" spice blend
9 130 g potatoes
10 70 ml liquid cream
11 70 ml milk
12 20 g butter
13 3 slices smoked ham
14 salt
15 pepper
Total weight: 820 grams

Times for this recipe

Preparation: 35 min.

Cooking: 1 hour

All in all: 1 hour 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Pour 250 ml liquid cream, 10 ml Brandy (Cognac or Armagnac) and 10 ml Port into a pan on low heat. Add 1.5 g salt, 0.5 g pepper, 1 pinch "Quatre-épices" spice blend and 125 g raw foie gras cut into pieces.

Heat gently until the foie gras has completely melted.

Stage 2 - ⌛ 5 min.

Blend the mixture thoroughly and check seasoning.

Stage 3 - ⌛ 5 min.

Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.

Stage 4 - ⌛ 5 min.

Add 2 egg yolks and beat thoroughly to mix well.

Stage 5 - ⌛ 3 min.

Blend again briefly if necessary.

Preheat the oven to 110°C (240°F).

Stage 6 - ⌛ 30 min.

Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).

As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours.

The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.

Stage 7 - ⌛ 15 min.

Peel and rinse the potatoes, then cut into thick slices.

Boil in salted water until soft.

You will need 130 g potatoes after cooking.

Stage 8 - ⌛ 5 min.

Pour 70 ml liquid cream into a pan on low heat with 70 ml milk, 20 g butter and the cooked potatoes.

Bring to the boil, then blend thoroughly.

Check seasoning.

Stage 9 - ⌛ 10 min.

Pass the potato cream mixture through a sieve or fine strainer, then pour into a cream whipper.

Pierce 2 gas cartridges and shake well.

Note: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot.

Stage 10 - ⌛ 5 min.

Make the crispy ham by frying morsels of serrano in a very hot frying pan without any added fat. fry on both sides until crisp.

Stage 11 - ⌛ 5 min.

Assemble the creams: to each ramekin (they should be really cold), add a layer of hot espuma of potato and stick 2 pieces of ham into the top.

Serve immediately.

Remarks

You can use either cooked or raw foie gras: if you use raw, it is even better if you can season it the day before, as for the terrine of foie gras .

If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.

The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.

Keeping: Creams with espumas do not keep.

Source: After Jean-Chrisophe Despinasse.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	40 RDI=4 %	210 RDI=30 %	2,330 RDI=120 %	9,770 RDI: 120 %
Per 100 g	6 RDI=2 %	5 RDI=1 %	30 RDI=4 %	290 RDI=10 %	1,200 RDI: 10 %
Per person	10 RDI=5 %	10 RDI=1 %	50 RDI=8 %	580 RDI=30 %	2,440 RDI: 30 %

Possible allergens in this recipe: milk, egg

How much will it cost?

For 4 people : 7.80 €
Per person : 1.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

January 27^th 2017778 K 313.8 40 min.

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.

December 19^th 2021647 K 34.5 15 min.

How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...

November 12^th 2017952 K 54 20 min.

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.

June 26^th 2019649 K 24.4 2 hours 35 min.

Scrambled eggs (Oeufs brouillés)

French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is"...

February 21^th 2011282 K5 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.